Metadata
Author: EurLex-2
Data
German[de]
Dies veranlasst das Vereinigte Königreich zu der Auffassung, daß unter diesem Ausdruck gemäß einer sich aus der "Meat Products and Spreadable Fish Products Regulation 1984" ergebenden Praxis mageres Rindfleisch (" lean meat ") zu verstehen sei, d.*h . das magere Muskelgewebe nach Entfernung des sichtbaren Fettgewebes, das aber bis zu 10*% nicht sichtbares Fett enthalten könne .
Greek[el]
Αυτό ακριβώς το ώθησε να θεωρήσει, σύμφωνα με την πρακτική που προκύπτει από το "Meat Products and Spreadable Fish Products Regulation 1984", ότι με τη φράση αυτή, πρέπει να νοείται το άπαχο βόειο κρέας (" lean meat "), δηλαδή οι άπαχες μυϊκές ίνες που απομένουν μετά την αφαίρεση των εμφανών λιπαρών ινών, οι οποίες όμως μπορούν να περιέχουν μέχρι 10% μη εμφανές λίπος .
English[en]
It has thus taken the view, according to practice derived from the Meat Products and Spreadable Fish Products Regulation 1984 ( SI 1984 No 1566 ), that that expression is equivalent to the term "lean beef", that is to say the lean muscle tissue from which all the visible fatty tissue has been separated, but which may contain up to 10% invisible fat .
French[fr]
C' est ce qui l' a conduit à considérer, en accord avec une pratique dérivée de la "Meat Products and Spreadable Fish Products Regulation 1984", que, par cette expression, il fallait entendre la viande bovine maigre (" lean meat "), c' est-à-dire le tissu musculaire maigre après élimination des tissus graisseux apparents, mais pouvant contenir jusqu' à 10 % de graisse non apparente .
Italian[it]
Per tale motivo, secondo una prassi tratta dal "Meat Products and Spreadable Fish Products Regulation 1984", esso ha considerato tale espressione come corrispondente a quella di carne bovina magra (" lean meat "), cioè al tessuto muscolare magro dopo l' eliminazione dei grassi visibili, che può tuttavia contenere fino al 10% di grasso non visibile .
Portuguese[pt]
Daí que tenha considerado, segundo uma prática derivada do "Meat Products and Spreadable Fish Products Regulation 1984", tal expressão como equivalente à de carne de bovino magra ("lean meat"), ou seja o tecido muscular magro depois de eliminados os tecidos gordurosos aparentes, mas podendo conter até 10% de gordura não aparente.